Amazingly Fluffy and Tender Banana Cake with Chocolate and Peanut Butter Frosting

Fluffy Banana Cake with Chocolate and Peanut Butter Frosting
Yields: 1 Serving Difficulty: Medium Prep Time: 2 Hr Cook Time: 30 Mins Total Time: 2 Hr 30 Mins

Amazingly Fluffy and Tender Banana Cake with Chocolate and Peanut Butter Frosting

This banana cake has an amazingly fluffy, tender texture and gets a boost from a swirled peanut butter and chocolate frosting!

This recipe uses Rich and Creamy Peanut Butter Frosting my Favourite Chocolate Frosting

Ingredients

0/15 Ingredients
Adjust Servings

Instructions

0/19 Instructions
  • Heat oven to 350 degrees F
  • Grease 3 9-inch cake pans, line with parchment paper, grease parchment and flour pans.
  • Measure out enough paper towel to wrap around the circumference of one of your pans. Wet paper towel. Measure out a strip of aluminum foil that is slightly longer than your paper towel. Fold paper towel inside aluminum foil so that it is the height of your pan. Wrap around your pan, folding the edges together to seal. Repeat with remaining pans.
  • Measure out enough paper towel to wrap around the circumference of one of your pans. Wet paper towel. Measure out a strip of aluminum foil that is slightly longer than your paper towel. Fold paper towel inside aluminum foil so that it is the height of your pan. Wrap around your pan, folding the edges together to seal. Repeat with remaining pans.
  • In small bowl, mix bananas and lemon juice. Set aside.
  • Whisk flour, baking powder, baking soda, salt, 1 3/4 cups granulated sugar and brown sugar together in a large bowl. In medium bowl, whisk together melted butter, buttermilk, vanilla and egg yolks.
  • Using a stand mixer fitted with a whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip to soft peaks, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, stiff peaks form, about 2-3 minutes. Transfer to bowl and set aside.
  • Add flour mixture to now empty bowl. With mixer on low speed, gradually pour in the butter mixture and mix until almost incorporated, about 15 seconds. Scrape down bowl then increase speed to medium-low and beat until smooth and fully incorporated, about 10-15 seconds. 8. Using rubber spatula, gently fold in banana mixture.
  • Using rubber spatula, gently fold in banana mixture.
  • Using rubber spatula, stir one third of whites into batter, then add remaining two thirds and gently fold until no white streaks remain.
  • Divide batter evenly between prepared tins. For accuracy, you can use a digital scale.
  • Gently tap the pans against the counter a few times to get rid of any bubbles.
  • Bake until toothpick inserted in centre comes out clean, about 30-35 minutes.
  • Let cool in pans for 10 minutes before removing from cake pans, discarding parchment and letting cool completely on rack.
  • For Assembly
  • Place one cake layer on cake plate. Spread 1/2 cup chocolate frosting over surface of cake.
  • Place 2nd cake layer over chocolate frosting and spread with 1/2 cup of peanut butter frosting.
  • Place 3rd cake layer on top and spread with 1/2 cup peanut butter frosting.
  • Spread 1/2 cup chocolate frosting over bottom portion of cake sides. Then spread top portion of sides with peanut butter frosting. Use a knife or offset spatula to blend the frostings around the sides of the cake.
  • Use remaining frosting to decorate top of cake.

Leave a Reply